Probiotic potential of Lactobacillus casei CSL3 isolated from bovine colostrum silage and its viability capacity immobilized in soybean

Vitola, Helena Reissig Soares; Dannenberg, Guilherme da Silva; Marques, Juliana de Lima; Lopes, Graciela Völz; Silva, Wladimir Padilha da; Fiorentini, Ângela Maria

doi:10.1016/j.procbio.2018.09.011

Cited by 29 publications

(14 citation statements)

References 61 publications

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“…In order to cover the largest number of possible requirements, it is essential to search for new strains and to characterize them to understand their potential. Lactobacillus casei CSL3 previously isolated from bovine colostrum silage showed promising results regarding probiotic potential in vitro (Reissig Soares Vitola et al, 2018), and in studies in situ it remained viable during the storage of Petit suisse cheese (Soares Vitola et al, 2020).…”

Section: Practical Applicationsmentioning

confidence: 96%

“…Different types of materials used as a support in L. casei immobilization and its application in dairy products have been reported, such as strawberry, banana, oat pieces (Sidira et al, 2013), apple pieces, casein (Dimitrellou et al, 2019), pineapple pieces (Soares Vitola et al, 2020), wheat bran , and soybean grains (Reissig Soares Vitola et al, 2018). According to Mitropoulou et al (2013) and Sidira et al (2015), cereals contain non-digestible carbohydrates which form the basis of cellular immobilization, and can also be used as fermentable substrates for the development of probiotic microorganisms.…”

Section: Practical Applicationsmentioning

confidence: 99%

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Evaluation of potentially probioticLactobacillus caseiCSL3 immobilized on oats and applied to yogurt production

Ames

Cunha

Vitola

et al. 2021

J. Food Process. Preserv.

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Healthy eating habits are increasingly adopted by consumers and, as a consequence, there has been a rise in the demand for foods that promote a beneficial influence on health, known as functional foods (Grand View Research, 2019).Probiotics are part of this group and were defined as live microorganisms that, when administered in adequate amounts, confer benefits to host health (Hill et al., 2014;WHO/FAO, 2001). However, they have recently been redefined as viable or non-viable microbial cells (vegetative or spore; intact or disrupted) that are potentially healthy for the host (Zendeboodi et al., 2020).These microorganisms must meet basic requirements to be characterized as probiotics, such as resistance to gastrointestinal tract (GIT) conditions, adherence to epithelial cells and colonization of the GIT, bile salt hydrolase (BSH) activity, influence on the immune response, β-galactosidase activity, and an effect on other commensal and/or pathogenic microorganisms (Ahn

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Section: Practical Applicationsmentioning

confidence: 96%

Section: Practical Applicationsmentioning

confidence: 99%

Evaluation of potentially probioticLactobacillus caseiCSL3 immobilized on oats and applied to yogurt production

Ames

Cunha

Vitola

et al. 2021

J. Food Process. Preserv.

Self Cite

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“…These were used as support for lactic-acid-producing bacteria by Sidira et al [25,223,224] and Bosnea et al [225]. Soybean grains, as a new type of support for the immobilization of L. casei CSL3, were used by Vitola et al [226]. Milk proteins, such as whey protein and casein, can be used as natural carriers for microorganisms in functional food products, including yogurt or cheese, due to their structural and physicochemical properties.…”

Section: Gut Microbiota Modulation By Immobilized Probioticsmentioning

confidence: 99%

Co-Encapsulated Synbiotics and Immobilized Probiotics in Human Health and Gut Microbiota Modulation

Kvaková

Bertková

Štofilová

et al. 2021

Foods

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Growing interest in the development of innovative functional products as ideal carriers for synbiotics, e.g., nutrient bars, yogurt, chocolate, juice, ice cream, and cheese, to ensure the daily intake of probiotics and prebiotics, which are needed to maintain a healthy gut microbiota and overall well-being, is undeniable and inevitable. This review focuses on the modern approaches that are currently being developed to modulate the gut microbiota, with an emphasis on the health benefits mediated by co-encapsulated synbiotics and immobilized probiotics. The impact of processing, storage, and simulated gastrointestinal conditions on the viability and bioactivity of probiotics together with prebiotics such as omega-3 polyunsaturated fatty acids, phytochemicals, and dietary fibers using various delivery systems are considered. Despite the proven biological properties of synbiotics, research in this area needs to be focused on the proper selection of probiotic strains, their prebiotic counterparts, and delivery systems to avoid suppression of their synergistic or complementary effect on human health. Future directions should lead to the development of functional food products containing stable synbiotics tailored for different age groups or specifically designed to fulfill the needs of adjuvant therapy.

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“…The survival rate of the strains in the simulated gastric conditions varied from more than 6-18% over a period of 2 h. The physiological concentration of human bile ranges from 0.1-0.3%, and the survival rate of the LABs under simulated intestinal conditions with 0.15% and 0.3% bile salts varied from 0.6 ± 0.7% to 11.4 ± 0.7% after 2 h ( Table 2). The low survival of the two selected LABs under these conditions may be related to the bile salts' capacity to alter the structure of cell membranes, which is toxic to bacterial cells 25 .…”

Section: Tolerance To Simulated Gastrointestinal Conditionsmentioning

confidence: 99%

Characterization and in vitro properties of Lactobacillus plantarum and Leuconostoc mesenteroides for probiotic potential and nitrite degradation

Jikang¹,

Li²

2019

ScienceAsia

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In the present work, the nitrite degradation activity and probiotic potential of heterofermentative Leuconostoc mesenteroides (LM) and homofermentative Lactobacillus plantarum (LP) were demonstrated. The potential probiotic properties of these bacteria were determined in vitro based on their antimicrobial activity, antibiotic resistance, aggregation properties, hydrophobicity, survival under simulated gastrointestinal tract conditions, and hemolytic activity. The results suggested that these two lactic acid bacteria (LAB) species possess hydrophobicity as they exhibited microbial adhesion to xylene, chloroform, and ethyl acetate. The two strains also showed general resistance to simulated gastric and intestinal conditions. The LM was resistant to erythromycin, chloramphenicol, norfloxacin, and vancomycin, while the LP showed resistance to clindamycin, tetracycline, erythromycin, norfloxacin, and vancomycin. Both LAB were efficient antimicrobials toward Escherichia coli and Staphylococcus aureus based on their inhibition zones. Furthermore, these LAB showed good tolerance toward nitrite, and displayed αand γ-hemolysis. These results suggest that LM and LP are promising probiotic candidates.

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Probiotic potential of Lactobacillus casei CSL3 isolated from bovine colostrum silage and its viability capacity immobilized in soybean

Cited by 29 publications

References 61 publications

Evaluation of potentially probioticLactobacillus caseiCSL3 immobilized on oats and applied to yogurt production

Evaluation of potentially probioticLactobacillus caseiCSL3 immobilized on oats and applied to yogurt production

Co-Encapsulated Synbiotics and Immobilized Probiotics in Human Health and Gut Microbiota Modulation

Characterization and in vitro properties of Lactobacillus plantarum and Leuconostoc mesenteroides for probiotic potential and nitrite degradation

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